Print

Chocolate Biscotti

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 6 tbsp unsalted butter room temperature
  • 1 cup sugar
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 3/4 cup mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat.
  2. Sift together the flour, cocoa, baking soda, baking powder, and salt.
  3. With a mixer, cream the butter and sugar on medium speed for about 2 minutes until light. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts and chocolate.
  4. Turn the dough out onto a work surface and knead a few times just to incorporate any dry ingredients that didn’t get mixed in before. Divide into two portions; on the baking sheet, shape each portion into a 12 x 2 inch log. Sprinkle each log with a little sugar. Bake for 25 minutes.
  5. Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, with a very sharp, serrated knife, slice the logs into about 3/4 – 1 inch slices and leave the slices standing up on the baking sheet. Return to the oven for another 10 minutes of baking.
  6. Transfer biscotti to a rack to cool.